Board Dressing for Steaks

Board Dressing for Steaks
Adapted from Charred & Scruffed by Adam Perry Lang

If you were just going to have one book on the BBQ grilling, Charred & Scruffed, would be my choice.  It has everything you need to know about BBQ grilling, and for those who don’t really grill that often his BBQ 25 is 25 of his best BBQ recipes which is really more of a guidebook on grilling than a recipe book.  While I was hooked on Heinz 57 and A1, as a kid, this steak sauce is one of our favorite of his tips, which he writes:

Once I have grilled a piece of meat, I want to capture the flavors of the delicious juices that emerge on the cutting board when I slice it and then build upon them, so I make what
I call a board dressing. I often add some olive oil, or some of the rendered fat trimmings from the baste, or perhaps a little balsamic vinegar, to the juices.

• 6 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• sea or kosher salt to taste
• freshly ground black pepper to taste

For a basic Board Dressing. Combine 6 tablespoons extra virgin olive oil, 2 tablespoons finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground black
pepper to taste. You can improvise here, adding grated shallots or garlic (use a Microplane), finely chopped chiles, chopped scallions, and/or other chopped herbs, such
as rosemary, thyme, and sage.

The secret flavorful last ingredient is the tip of the herb basting brush , chopped very fine and mixed into the dressing. After being in contact with the hot meat while it cooked, the
rosemary, sage, or thyme will have softened a bit and released some aromatic and flavorful oils. I mix the herbs into the board dressing, then slice the meat, turning each
slice in the dressing to coat. Then I pour the resulting board juices over the meat when I serve it.

My article was quoted over on https://www.thedailymeal.com/1196723/what-is-a-board-sauce-and-what-makes-it-worth-the-mess/   where they discuss board sauces in greater detail.

OR TRY OUR OTHER FAVORITE STEAK SAUCE -WASABI CREAM STEAK SAUCE

From Pioneer Woman

Ingredients
Wasabi Cream:
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 tablespoons heavy cream
2 tablespoons prepared wasabi
1 clove garlic, grated
Salt and freshly ground black pepper
Salt and freshly ground black pepper

For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.

OR MY DAUGHTER’S FAVORITE STEAK SAUCE-JAPANESE YUM YUM SAUCE

From https://cooking.nytimes.com/recipes/1023155-yum-yum-sauce

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.

INGREDIENTS

1 teaspoon garlic powder
½ teaspoon sweet paprika
1 tablespoon warm water
½ cup mayonnaise
¼ cup ketchup
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Salt

PREPARATION
Step 1
In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.

Step 2
Yum yum sauce can be refrigerated in an airtight container for up to 5 days.